Coconut Oil Shrimp Recipe
Coconut oil shrimp with caramelized lemon is a quick, healthy dish that enhances the shrimp's natural sweetness. The shrimp cooks quickly in coconut oil with garlic and Old Bay seasoning, while the lemon caramelizes, adding a delicious pop of citrus flavor. This simple, healthy dish has tropical flavors and is perfect for an easy weeknight meal.
Ingredients
- 1 pound shrimp, Large, XL, or jumbo, peeled and deveined
- 2 tablespoons coconut oil
- 2 lemons sliced into wedges
- 2 cloves minced garlic
- Kosher salt
- ½ teaspoon Old Bay or seafood seasoning
- ¼ cup thinly sliced green onions or cilantro, for garnish
- Sliced fruit: avocado, kiwi, strawberries, etc.
Instructions
- If using frozen shrimp, thaw them completely. Pat the shrimp dry with paper towels to remove any excess moisture.
- Heat a large skillet over medium heat. Add the coconut oil and swirl the pan to coat.
- Slice the lemons in half and place them face down in the hot oil in the skillet.
- Add the minced garlic and sauté for 30 seconds until fragrant and lightly brown.
- Add the shrimp to the skillet. Season with salt and Old Bay or seafood seasoning.
- Cook for about 2 minutes on each side, or until the shrimp turn pink and opaque in the center.
- Plate the shrimp. Garnish with the caramelized lemon halves and thinly sliced green onions. Serve hot.
Notes
Storage and Reheating: Store leftover coconut oil shrimp in an airtight container in the refrigerator for up to 3 days. Refrigerate the shrimp within 2 hours of cooking.
To reheat, warm the shrimp with a little coconut oil in a covered skillet over low heat until heated through. You can also microwave them in 20-second intervals. Avoid overheating, which can make the shrimp tough and rubbery.
Nutrition
Calories: 212.9kcalCarbohydrates: 1.6gProtein: 30.7gTotal Fat: 10.1gSaturated Fat: 7.9gCholesterol: 243.4mgSodium: 259.2mgPotassium: 432.5mgFiber: 0.3gSugar: 0.2g
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